Q1: How do I know when the gluten-free banana bread is fully baked?

Since gluten-free baked goods can be tricky to assess, use the toothpick test mentioned in the Equipment list. Insert a toothpick into the center of the loaf - it should come out clean or with just a few moist crumbs attached, but no wet batter. Keep in mind that gluten-free banana bread may take slightly longer to bake than traditional versions, and the top should be golden brown and spring back lightly when touched. If the top is browning too quickly but the center isn't done, tent the loaf with aluminum foil and continue baking.

Q2: Can I substitute the Greek yogurt with something else?

Yes, you have several options for replacing the Greek yogurt called for in Step 7. Sour cream works as a 1:1 substitute and provides similar moisture and tang. You can also use regular plain yogurt, though it's slightly thinner, or even mashed banana (an extra 1/4 cup) for a more intense banana flavor. For a dairy-free version, use coconut yogurt or dairy-free sour cream in the same amount. The yogurt adds moisture and helps create a tender crumb, which is especially important in gluten-free baking.

Q3: What type of gluten-free flour blend works best for this recipe?

The 2 cups of gluten-free all-purpose flour blend specified in the ingredients should be a store-bought blend that contains xanthan gum or guar gum, which helps bind the bread together in the absence of gluten. Popular brands like Bob's Red Mill 1-to-1 Baking Flour, King Arthur Measure for Measure, or Cup4Cup work excellently. If your blend doesn't contain a binder, add 1 teaspoon of xanthan gum to the dry ingredients in Step 3. Avoid using single-grain gluten-free flours like almond flour or coconut flour alone, as they won't provide the right structure.

Q4: Can I make this recipe without the 9x5-inch loaf pan?

Yes, you can adapt this recipe to different pan sizes, though you'll need to adjust the baking time accordingly. You can use an 8x4-inch loaf pan for a taller loaf (add 10-15 minutes to baking time), or divide the batter among 12 muffin cups for individual portions (reduce baking time to about 20-25 minutes). You could also use an 8x8-inch square baking pan for banana bread bars (check for doneness around 30-35 minutes). Regardless of the pan you choose, still grease and line with parchment paper as instructed in Step 2, and use the toothpick test to check for doneness.

Gluten-Free Banana Bread

This moist and tender gluten-free banana bread proves that dietary restrictions don't mean sacrificing flavor or texture. Made with a carefully balanced blend of gluten-free flours, this recipe creates a perfectly crumbly yet cohesive loaf that rivals any traditional banana bread. The natural sweetness of overripe bananas shines through, complemented by warm hints of cinnamon and vanilla.

Banana bread has been a beloved American staple since the 1930s, when baking powder and baking soda became widely available and home bakers sought creative ways to use overripe fruit. This gluten-free adaptation maintains all the comforting qualities of the original while making it accessible to those with celiac disease or gluten sensitivity. The key to success lies in using a quality gluten-free flour blend and ensuring your bananas are truly ripe—the more brown spots, the better!

What makes this recipe special is its versatility and convenience. It's perfect for meal prep, staying fresh for days when properly stored, and it freezes beautifully for up to three months. Whether you enjoy a slice with your morning coffee, pack it for an afternoon snack, or toast it with a smear of almond butter, this banana bread delivers consistent satisfaction. The recipe yields a generous loaf that serves 10-12, making it ideal for sharing with family or having grab-and-go breakfast options throughout the week.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 10 minutes

None servings

285 calories

Fat 11.00g

Carbs 44.00g

Protein 4.00g

Ingredients

2 cups	gluten-free all-purpose flour blend
1 tsp	baking soda
1/2 tsp	salt
1 tsp	ground cinnamon
3 large	ripe bananas, mashed
3/4 cup	granulated sugar
2 large	eggs, room temperature
1/2 cup	unsalted butter, melted and cooled
1 tsp	vanilla extract
1/4 cup	plain Greek yogurt
1/2 cup	walnuts, chopped (optional)

Equipment

Parchment paper

Whisk

fork

measuring cups and spoons

spatula

wire cooling rack

9x5-inch loaf pan

mixing bowls (medium and large)

toothpick

Clean Eating

Aligns with clean eating principles by using whole, minimally processed ingredients like ripe bananas, eggs, and a gluten-free flour blend. The recipe avoids artificial additives and focuses on natural, recognizable ingredients.

Gluten-Free Diet

This recipe is 100% gluten-free, using a specialized gluten-free all-purpose flour blend instead of traditional wheat flour. It's carefully crafted to provide a safe and delicious option for those with celiac disease or gluten sensitivity.

Mindful Eating

Supports mindful eating by featuring whole ingredients with varied textures and flavors, encouraging slow and conscious consumption. The banana bread offers sensory engagement through its moist texture, warm cinnamon notes, and natural sweetness.

Instructions

Preheat the oven to 375°F (190°C).

1 min

Grease a 9x5-inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal.

2 min

In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and cinnamon until well combined.

1 min

In a large mixing bowl, mash the ripe bananas with a fork until smooth with only small lumps remaining.

2 min

Add the sugar to the mashed bananas and stir until well combined.

1 min

Beat in the eggs one at a time, mixing well after each addition.

1 min

Stir in the melted butter, vanilla extract, and Greek yogurt until the mixture is smooth and well combined.

1 min

Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix; a few small lumps are okay.

2 min

If using walnuts, gently fold them into the batter.

1 min

Pour the batter into the prepared loaf pan and spread it evenly with a spatula.

1 min

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

55 min

Remove the banana bread from the oven and let it cool in the pan for 10 minutes.

10 min

Carefully remove the bread from the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.

30 min

Gluten-Free Banana Bread

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Instructions

Frequently Asked Questions

Q1: How do I know when the gluten-free banana bread is fully baked?

Q2: Can I substitute the Greek yogurt with something else?

Q3: What type of gluten-free flour blend works best for this recipe?

Q4: Can I make this recipe without the 9x5-inch loaf pan?